However, the most gourmet meal we had in Cancun was at Du Mexique Restaurant on Bonampak Boulevard. It is owned by Mexican entrepreneur Sonya Grimond and French Chef Benjamin Ferra y Castel.
As soon as you meet Sonya and Benjamin, you feel as though you are at home. Their warmth and meticulous attention to detail are astounding. Both Sonya and Chef Benjamin serve you personally.

For his foie gras, Chef Benjamin innovatively lays the flavors of both France and Mexico side-by-side on his canvas – the plate. The foie gras (made from fattened duck liver) is complemented by hibiscus sauce and coconut – Mexican ingredients.

Did you know that in 2010, UNESCO (The United Nations Educational, Scientific and Cultural Organization) added the traditional and gastronomic French and Mexican cuisines to the Representative List of the Intangible Cultural Heritage?

Clearly, this was one of the best meals that I have had in a high-end restaurant! Sonya and Chef Benjamin, merci/gracias for a delectable dining experience and your personal attention. We can’t wait to come back to your fabulous restaurant and the exciting city of Cancun!

A few months ago, I discovered Belcampo Butcher Shop in Santa Monica. When I walked in, I could immediately sense the great welcome I was about to experience. Meet Belcampo’s manager, Charlie.
Poor Charlie – I whined about how I missed that pure, wild chicken meat that we served at family meals in Italy. Charlie asked me to elaborate and I did. I told him that chicken used to be gamey and you literally had to “pull” the meat off the bone. So he pointed to the fresh chicken breast in the shop’s refrigerated case. Now, poultry doesn’t get any fresher than this. See the chicken stock bones in the background? That’s right – you can make a delicious broth without buying an entire chicken!
Charlie told me that Belcampo gets poultry from farms where chickens are pasture-raised. This means the birds live on the ground, scratch soil and catch bugs. I learned that any supplemental feed (grains) given to these chickens does not contain GMO’s (genetically modified organisms). They are NOT treated with antibiotics or added growth hormones.

Look at this chicken. Although not plumped-up perfect, its color tells you the meat is healthy. Compare it to chicken we buy at local supermarkets where the chicken meat is yellowish-white (i.e., it’s possibly chlorinated).
After being educated on good poultry by Charlie, I asked about other food items sold at Belcampo. I was impressed by the sausages. Again, notice their bright pink hue. Yup – they’re super fresh. The eggs are deeply-colored. This is how you can tell the birds are cage-free and forage.

On a final note, I went home with a Belcampo chicken; I stewed it. It was indeed gamey and I had to pull the meat off the bone – just like the pasture-raised chicken in Italy. I’m so impressed!

Many of you have asked which restaurant serves authentic Italian foods such as the ones I’ve taught in my culinary courses. My latest discovery is in Montreal – Du Boucher à la Table/La Grotte des Fromages (From Butcher to Table). It is a cheese and meat deli that has now become a trattoria. It lets you BYOB without charging a corkage fee. This eatery has cool people, great southern Italian foods and a staff that rocks!

To start with, the butcher shop next door supplies the restaurant with homemade sausages, salami and prosciutto.
Keep in mind that Montreal, Quebec is home to two waves of Southern Italian immigrants. Some arrived at the turn of the 20th-century – my grandfather of the region of Molise was part of this group. The second wave, including my Neapolitan father, arrived in the 1950’s.

The succeeding generations of Italians have cherished the foods they were raised with. One of these dishes is orecchiette with rapini and sausage. At Boucher, prime extra virgin olive oil, homemade sausage and rapini coat each bite of pasta. It doesn’t get more comforting than this on a cold February evening!

Even non-meat eaters can enjoy the feast here. The tuna tartare is melt-in-your-mouth fresh. No chewing is necessary.
For you carnivores, the stinco di agnello is lamb shank braised in a demi-glaze sauce. A gentle touch of the fork, and the meat falls right off the bone.

When I tasted the rack of lamb, I was astounded by the fact that it didn’t have that gamey odor. So I asked Boucher’s manager Dominic, “How do you manage to get that lamb odor out of this exquisite meat?” He responded, “Quebec sheep graze by the Atlantic Ocean. The ocean’s salt evaporation permeates the grass. In turn, the grass’s salt results in tender and odor-free meat.”

After our feast fit for a king, Johnny gave us a tour of the butcher shop next door. Notice the 45-day old aged beef that he’s pointing at!

I’m so glad Tom George, a Cal-Italian-Hungarian restaurant – decided to take its vibe to downtown Los Angeles. One of its owners, George, stated that this LA eatery is one of his newest babies – a distant relation to other restaurants he operates in Budapest, Hungary.

As soon as you walk into Tom George, the “red” ambiance immediately puts a smile on your face.

How can you go wrong with a red bar? Its warmth makes it all the more easy to reach out for one of its signature drinks – the “I Like Hendricks”!
Like? It was more of an immediate love affair with this drink whose name boasts gin, gin, gin – laced with lemonade! I need two more, please.

Wondering, “what’s the Italian here?” For starters, we ordered a pizza that looked like it just arrived from Naples.
Our Pizza Margherita’s crust was authentically wood-fired and topped with sweet tomatoes and fresh basil. The Cal-Italian element is the addition of goat cheese, instead of mozzarella. Neapolitans will definitely frown on this – only because they didn’t think of this innovation!

BTW, the Pizza Margherita was indeed invented in Naples in 1889 by chef Raffaele Esposito of Pizzeria Brandi. It was to honor the visit of Queen Margherita of Savoy, wife of King Umberto I. The pizza’s colors (red, white & green) were inspired by the Italian flag.

Next up – the burrata. And yes, it’s as good as it looks.

If you’re on a no-carbs diet, as I am, the Ahi Tuna with roasted tomatoes (a special request, on my part) is a definite specialty here. It’s so fresh that it melts in your mouth.
While I was enjoying light gourmet fare, I detected a distinct aroma of truffles. Now, this is right after my Hendricks drink and a couple of glasses of wine. Man – I thought I died and went to gastronomy heaven! I barely heard someone saying that gnudi, a Hungarian specialty, are made with ricotta. Tom George serves these smothered in porcini sauce, topped with Parmigiano-Reggiano cheese and black truffles. This dish crowned our food orgy. Don’t these gnudi look scrumptious?Gnudi are not to be confused with gnocchi, Italian potato dumplings. And, of course, Tom George proudly serves the best goulash you can find anywhere!

Finally, here’s one of the best flourless, chocolate cakes I’ve tasted anywhere.
As for George of Tom George? He’s your warm, Hungarian host who’ll ensure high quality all around, especially with his attentive staff. We were served by Chris and Rosina who were on top of every minute detail. I was definitely wowed!
Note: Last Saturday, we decided to go downtown from LA’s Westside by Metro Rail. We exited at 7th Street Metro Rail Station & walked two blocks to Tom George. Can’t wait to go back to the restaurant by Metro Rail, enjoy my “I Like Hendricks” and not worry about driving!

“Most of you know my style in teaching art history and cooking – I give all of myself! Thus, as a tourist, I expect great quality abroad.

Join me on this exclusive tour of Mexico City (also known as Distrito Federal). As Mexico’s largest metropolis, it is the country’s economic and cultural hub. Mexico City has many well-known museums and is a leader in international gastronomy. We will visit my favorite spots. Let’s discover the rich, pre-Columbian heritage – always by our side –fused with a contemporary world. You will be astounded!”- Nancy

Note: AS OF AUGUST 1, 2016, THIS TRIP IS SOLD OUT

MEXICO CITY TOUR (REASONABLY-PRICED LAND PACKAGE ONLY) INCLUDES THE FOLLOWING:

Nancy DeLucia Real will lead thIs tour in Mexico City.
-Transfers from Mexico City International Airport to hotel and from hotel to airport (upon departure from Mexico City).
-5 nights stay at the 5-star Hyatt Regency Hotel, Polanco (exclusive & trendy neighborhood); Guest Room at Hyatt Regency Hotel

-Transportation via air-conditioned motor coach with English-speaking guide from Mexico City;
-Entrances to all sites and visits with guides to:
-Zocalo (Mexico City’s main plaza or square);
-National Palace (site of Mexico’s ruling class since time of the Aztec Empire) with tour of Diego Rivera’s murals on the History of Mexico);Diego Rivera Mural at National Palace

-Templo Mayor or “The Great Temple” (one of the main temples of the Aztecs in their capital, Tenochtitlan);
-Museum of Palace of Fine Arts (Palacio de Bellas Artes) – Mexico’s most prominent cultural center. We will view Mexican Muralism by José Clemente Orozco and David Alfaro Siqueiros;
-The Metropolitan Cathedral of the Assumption of the Most Blessed Virgin Mary into Heaven (the largest cathedral in the Americas, and seat of the Roman Catholic Archdiocese of Mexico);
-The Frida Kahlo Museum in Coyoacan, known as La Casa Azul (The Blue House), a historic house and museum dedicated to Mexican artist, Frida Kahlo;
-Lake Xochimilco (Mexico City’s “Venice”) – we will enjoy a ride on a trajinera (a gondola-like boat) and explore the lake’s pre-hispanic history re: its canals;
-El Sabado Bazaar – an indoor/outdoor hand crafts and paintings market (with free time to explore);
-National Museum of Anthropology – this museum contains archaeological & anthropological artifacts from Mexico’s pre-Columbian era, including the Stone of the Sun or The Aztec Calendar Stone;
-Chapultepec Castle – this was the 19th-century residence of Emperor Maximilian I & Empress Carlota, built on a hill that was sacred to the Aztecs;
-Soumaya Museum – built by Carlos Slim, the museum houses 66,000 art objects, including works from pre-Hispanic Mesoamerica to European masters (Auguste Rodin, Salvador Dali, Tintoretto, and more);
-Free Evenings – an opportunity for you to discover new restaurants, cafes and entertainment highly suggested by Nancy Real.
-Basilica of Our Lady of Guadalupe – this is Mexico’s national shrine where it is believed the Virgin of Guadalupe appeared to Juan Diego Cuauhtlatoatzin;
-Teotihuacan Pyramids – We will visit the pyramids in the holy city of Teotihuacan (‘the place where the gods were created’), located North East of Mexico City & built between the 1st and 7th centuries A.D.Teotihuacan Pyramids

-Tips to porters, bellboys and maids at hotels and waiters for all included meals;
-Hotel and VAT taxes.ALL OF THE ABOVE IS INCLUDED IN THIS EXCLUSIVE LAND PACKAGE.

ABOUT CHEF NANCY

Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute and is a member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes.